Daniel Boulud (left) with Chef Clark Bowen
Celebrity Chef Daniel Boulud’s db Bistro Moderne at the JW Marriott Marquis {255 Biscayne Boulevard Way, Downtown; 305.421.8800} may have a new executive chef at the helm, but Chef Clark Bowen is no stranger to the db kitchen; for the last five years, he has served as the restaurant’s sous chef. In his new position, Bowen looks forward to adding his creative touch to the menu. Beginning this spring, look for lighter dishes, lots of seafood, and bright, vibrant Miami flavors (after all, Bowen was born and raised in the Magic City). While details of the new menu are still in the works, you can rest assured that the menu’s French classics like Coq au Vin, Escargot, Duck Confit, and Steak Frites will still be offered.
1. How did you get started in the food world? What made you decide you wanted to be a chef?
When I was 15, I got my first job working at Subway. Then I started working at pasta places and steakhouses while I was in school. One day I realized, while working for Chef Patrick Broadhead at Max’s Grill, that I could make a career out of what I loved doing, which was cooking. That’s when I really dove in. I started working double shifts at the best places I could find. Eventually, I met Pascal Oudin from Pascal’s On Ponce.
2. How did you end up working as sous chef at db Bistro?
My wife was pregnant with our first child and I had been with Pascal for about five years and my ceiling for growth was limited. I had always tried to put myself in position to work with the best chefs in town, so when Daniel Boulud came to Miami, it was a no-brainer that I had to work for him.
3. What is it like working with a culinary icon such as Daniel Boulud?
It is inspiring to see someone who is essentially at the top of the game still bringing it harder than anyone else. His knowledge and dedication are impressive, but his thirst for the next new thing to stay ahead of the curve is what keeps him in another stratosphere.
4. What do you think is the biggest difference between being sous chef and being executive chef?
Paperwork and PR!
5. What are some of the changes you’re planning on implementing to the menu?
I’m trying to keep the menu light to pair with the Miami weather. Still working out some kinks, but I can’t wait to share our new menu.
6. How does your background influence your cooking style?
My mother is Cuban and my father is English. I grew up eating classic Cuban foods, so that impacted my palate right from the beginning. But more than being a chef with a Cuban background, I’m a chef who grew up in Miami. There is so much diversity. It’s not just Cuban. I had friends from all over South America and the Caribbean growing up, and I’d go to their houses to eat their family food. It’s a melting pot.
7. How does Miami influence you when you’re creating menu items and selecting ingredients?
It is great to be in a location where we can find the best citrus, best tomatoes, and seasonal produce and fish that were all either in the ground or swimming just hours before purchasing.
8. What are your personal favorite items on the menu?
All the menu items have a place in my heart, otherwise I wouldn’t put them on the menu. But if you have never been here before, order the db Burger and enjoy!
9. Do you have a favorite cooking show on TV?
I’ve been trying to stay away from network cooking shows—they just bring back the stress of the day. I don’t think that those shows are made for people who work in the industry. I do enjoy some of the specialized series on Netflix. Those seem more inspiring and directed to those who live the life.
10. Do you have a food guilty pleasure?
My children call me the cookie monster. I have no self-control when it comes to cookies. Just ask my pastry chef!
—Sherri Balefsky | Miami Editor
